Arbi Ki Sabji is a healthy and delicious North Indian dry curry. It is a simple yet flavorful stir-fry made with sliced Colocassia / Taro roots and a few basic spices. Arbi ki Sabji is crispy and spicy and pairs well with chapati or paratha and dal. The recipe is very easy to follow, onion-garlic free, vegan and can be made gluten-free.
What is Arbi?
Arbi is a starchy root vegetable / tuber that has a brown-colored fibrous exterior and a white, slightly slimy flesh inside. Both the leaves and root of arbi are edible and widely used in Indian cooking.
A very delicious stuffed taro leaf snack is popular in western India, - Patra / Alu Vadi / Pathrosde. The soft, creamy flesh of the taro root makes for a luscious meals. Mostly savory dishes are made using the tuber. Arbi is also a food of choice during fasts or vrat and festivals like Navratri.
Arbi can be boiled and mashed, cut into roundels or as thin slices and stir fried or deep fried and can be used in many savory dishes ranging from snacks to starters, dry curries and gravies.
Health Benefits of Arbi
More than its great taste, Arbi should be included in the regular diet for its innumerable health benefits. Source
- Arbi is an excellent source of dietary fibre that keeps us full for a long time and prevents high intake of food. Its low caloric content also helps in weight loss.
- Arbi is a zero fat and zero cholesterol food. The high fiber content of arbi reduces the cholesterol levels in the body.
- Arbi is known as a low glycemic food that slows down the process of breaking down of glucose in the liver. It also contains resistant starch that is not easily absorbed and digested. This slows down the rise of blood sugar level after a meal.
- Arbi is a low sodium food and helps controlling high blood pressure.
- Arbi / Colocassia / Taro root: In this method the Arbi is par-boiled in a pressure cooker for just 1 whistle. The idea is to get a slime free, non-mushy arbi which is easy to peel. Raw arbi can cause itching in the hands and throat if consumed raw or uncooked and while peeling. Usually oil is applied to hands while peeling raw arbi. Par-boiling makes the peeling easy without any itching.
- Oil: In North India, Arbi is usually cooked in Mustard Oil, unless it is cooked as a fasting food. In the later case ghee is used. Mustard oil lends a lovely flavor and aroma to the dish. However, you may use any other cooking oil, if you are not used to using Mustard oil.
- Spices: Unique combination of whole spices and spice powders are used while making arbi ki Sabji. Ajwain or carom seeds are used while tempering arbi, as arbi is gastric in nature and difficult to digest and ajwain aids in digestion. Apart from Ajwain, i have used cumin seeds and sesame seeds. Arbi is limy in nature. To cut down the slime, souring agent like lemon juice, curd, tamarind or amchur powder is used. I have used dry mango powder or amchur powder in this recipe. Other spice powders include turmeric powder, red chili powder, garam masala, coriander powder, Asafoetida /Hing. Hing or Asafoetida also aids in digestion. However, you may skip for a gluten-free version.
- Herbs: Fresh Coriander leaves add a lovely refreshing flavor to the curry.
- Green chilies and Ginger: Since this stir-fry is onion-garlic free, adding green chilies and ginger enhances the flavor of the stir-fry.
- Vegan
- Satvik/ No-Onion No-Garlic Curry
- Dry Stir-fry
- North Indian Cuisine
- Kid Friendly
- Healthy and Delicious
- Easy to make
- 500 gram Taro roots / Arbi / Colocasia
- 2 tablespoon Mustard oil
- 1/4 teaspoon Carom seeds / Ajwain
- 1/4 teaspoon Cumin seeds / Jeera
- 1/2 teaspoon Sesame seeds
- 2 green Chilies, finely chopped
- 1/2 inch Ginger, chopped
- 1/4 teaspoon Turmeric powder
- Pinch of Asafoetida / Hing
- 1 teaspoon Red Chili powder
- 1 tablespoon Coriander powder
- 1/2 teaspoon dry Mango powder/ Amchur powder
- 1/4 teaspoon Garam masala
- Small bunch of Coriander leaves, finely chopped
- Salt to taste
- Wash the Taro root / Arbi nicely with water. Transfer it to a pressure cooker with 1 cup water and pressure cook for just 1 whistle. Alternatively you may boil the arbi for around 10 minutes in an open pot or until you are able to insert a fork inside the arbi. We do not want the arbi to be over boiled or mushy.
- Peel the par-boiled arbi and chop it lengthwise into thin slices.
- Heat Mustard Oil in a sauce pan or wok until it smokes. Lower the flame, allow the oil to cool a bit, now add cumin seeds followed by carom seeds and sesame seeds. Allow the seeds to crackle.
- Next, add finely chopped ginger and green chili. Cook for around a minute until the ginger starts changing color.
- Add asafoetida followed by turmeric powder.
- Immediately add the par-boiled sliced arbi and stir-fry for 5-7 minutes on medium flame.
- When the arbi looks nice and crisp, lower the flame and add the spice powders, red chili powder, dry mango powder, coriander powder and salt to taste. Stir fry for a minute or two and then put off the flame.
- Garnish the stir-fry with finely chopped coriander leaves, and squeeze out juice from the 1 lemon.
- Serve the healthy and delicious Arbi ki subji as a snack or a side dish with chapati or phulka and enjoy with your loved ones !
Would love to hear from you !
I hope you would love trying out this healthy and delicious Arbi Ki Sabji. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.
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See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !
Happy Cooking !
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Regards
Poonam Bachhav
Spicy, crispy, simple, flavourful arbi ki sabzi looks super delicious Poonam. We Sindhi's too make somewhat similar sabzi like this. I am gonna try your way next time. Thanks for sharing.
ReplyDeleteArvi is my favourite vegetable. Usually we make it without turmeric powder, your version of arvi ki sabji looks absolutely delicious. Savings it in my wish list.
ReplyDeleteDry version of arbi looks so delicious. Can be paired with dal chawal. The mustard oil lends a nice flavour to the sabzis.
ReplyDeleteAwesome arbi sabji . It is a nice idea to cut the arbi lengthwise . It never occurred to me and I always cut them as roundels.
ReplyDeletelove that this is satvik, Poonam! wonderful stir fry for Dal-Chawal..
ReplyDeleteI love arbi ki subzi it is such a simple and delicious meal option with hot chapatis or dal rice combo.. loved your detailed post with tips and tricks to make perfect arbi especially for the beginners or those who shy away making it due to allergy it causes to hands.
ReplyDeleteThe arbi ki sabzi looks so crisp and flavourful. While I make South Indian style arbi roast frequently, I have never tried a North Indian version. Will definitely be trying this out soon..🙂
ReplyDeleteArbi ki sabji looks so flavorful and delicious. Loved the look of crisp spice coated arbi. I also make it but never used carrom seeds and sesame seeds. Next time I will make it in your method.
ReplyDeleteThis simple and satvik sabji is just awesome, eat it just like that or with roti and yogurt. So satisfying
ReplyDeleteArbi ki sabzi looks super tempting with all the coated spices.I make it slightly different. Just need some dal and rice to polish it off.Just got some arbi as hubby loves it. Will try your version soon.
ReplyDeleteDry arbi sabji looks very tasty and flavorful, liked the way you added carom seeds in sabji. Taste good with rice and roti, will try this North Indian version sabji next time.
ReplyDeleteYummy, I love arbi ki sabji and miss it a lot. Usually when I make the dry version I add lemon juice. Will try with amchur when I next get some arbi.
ReplyDeleteSuch a lovely arbi ki sabji to go with rotis, with the ajwain and spices the aroma will be amazing.
ReplyDeleteDry Arbi Sabzi is my evergreen delight!! A perfect side with rice or roti. This dish seems flavorful. Every recipe is unique. Would love to try this one too.
ReplyDeleteWe punjabis make arbi ki sabji in two style and your style and my style is slightly different, I didn't use ginger paste in it. I loved this spicy and simple, flavorful arbi ki sabzi Poonam. I am going to add ginger chilli paste next time.
ReplyDeleteArbi ki sabji looks so delicious Poonam ! Love the fact that this is without onion n garlic one. A perfect side with dal chawal or paratha for me.
ReplyDeleteColocassia Stir Fry looks so crisp and flavorful.
ReplyDeletelove the cutting shapes of the vegetables here